Avocado & spinach savoury oat pancakes

We love our naturally sweetened 0at and banana pancakes, but occasionally we have a craving for savoury pancakes – as a late brunch, easy lunch or a simple supper. This avocado and spinach savoury oat pancake recipe is a vibrant and plant-based recipe that can be enjoyed with a wide range of toppings. A fresh lime juice infused avocado and coriander leaf salad or creamy chilli mushrooms are a delicious accompaniment or filling. To make the recipe gluten-free switch the oats to gluten-free oats.

Method

To make the avocado and spinach savoury oat pancakes.

In a high powered blender add the oats, and pulse until they become a flour. Then add the remaining ingredients and blend until there is a smooth, slightly thick, non-lumpy, vibrant green pancake batter. Ideally, leave the batter to stand for 10 minutes or longer.

Place a large frying pan on the hob and use a folded piece of kitchen paper to lightly wipe the base of the pan with a small amount of oil. Pancakes will soak up oil if they are fried and become dense and glutinous. Heat the pan over medium heat.

To check the pan is at the right temperature spoon a tablespoon of the mixture in the pan and see how it cooks.

Once the pan is at the correct temperature, use a ¼ sized measuring cup to scoop the batter into the frying pan. Depending on the size of your pan you may be able to cook 3 or 4 pancakes at once – they will spread slightly. Cook until bubbles appear on the surface and the underside of the pancake has started to turn a light golden brown. Flip the pancakes over and cook for a further 3 to 5 minutes. Savoury pancakes take slightly longer to cook through than our sweet ones do.

If you are serving all the pancakes at the same time put the oven on a low heat and place a plate in the middle. Transfer the pancakes to the oven as they are cooked.

Once all the pancakes are cooked serve and enjoy with your choice of savoury toppings from garlic mushrooms, nut butter drizzle or fresh herby salads.